For weeks now I have been dying to make a yummy chicken curry. After scrolling through a million recipes I found this delicious Mango Chicken Curry Sauce. After a few tries and various substitutions, I came up with a great whole30 approved recipe, that is quick, healthy and tastes amazing.

Ingredients:

2 pounds of boneless chicken breasts

1 red bell pepper

1 yellow (or green) pepper

1 1/2 tablespoon olive oil

Lime slices

Chopped cilantro

Quinoa or rice *optional*

Chopped Cashews *optional*

Coconut Mango Curry Sauce

113.5 oz. cancoconut milk

1 cup chopped mango

1 cup mild salsa verde

1/2teaspoonsmoked paprika

1/2teaspoonchili powder

1teaspoonground cumin

1/2teaspoonsalt

3 tablespoons coconut sugar *optional*

Instructions:

Prep

Slice the bell peppers into even strips

Cut chicken breast into medium-sized cubes

Cooking:

In a large skillet, add olive oil and let it heat up. Next, add in the chicken and cover the pan with a lid until the chicken is almost completely cooked. While the chicken finishes cooking, add in sliced bell peppers and let them saute for 4-5 minutes.

Sauce: Add all the ingredients [above] of the Mango Curry sauce into a blender and blend until smooth. According to your liking, try the sauce and add coconut sugar to sweeten. I suggest 2-3 tablespoons.

Add quinoa to boiling water and let it cook until ready to serve.

Pour the finished mango sauce over the chicken and bell peppers and let it simmer. The consistency of the sauce should change into a smooth layer. Mix. If the sauce is not sweet enough, add another tablespoon of coconut sugar and mix thoroughly.

Add a few scoops of cooked quinoa into a bowl and pour the chicken mango curry overtop. Finish it off with chopped cilantro, cut up cashews and slices of lime.